Exceptional Essentials: Fall Squash

Sunday, October 31, 2021 4:00pm to 6:15pm
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Zoom Meeting Online PST
San Francisco, CA 94110
United States
Member Price: 
10 slots available

This is a live, interactive, hands-on cooking class held online via Zoom. See our registration policies here

Come from anywhere in the world and join Chef Mike and 18 Reasons as we welcome in the Autumn harvest with a class dedicated to squashes.  We will spend the hours before sunset on All Hallows' Eve learning how to safely handle those brightly colored and hard-skinned gourds that fill our produce stands, turning them into amazingly tender and sweet vegetable treats.  To begin, we will grab some cute acorn squash, carefully cut them in half, and stuff them with an exotic mix of lamb, feta cheese, mint and pomegranate.  Then a classic butternut squash risotto, with three times the ordinary approach to butternut – resulting in a vibrant display of Fall orange, deep sweetness sparked by nutty Parmesan cheese and crispy sage leaves.  No tricks this Halloween, just a pair of golden and yummy Treats!



Baked Acorn Squash with Lamb, Pistachio, Couscous, Feta, Mint, and Pomegranate Stuffing

     -Vegetarian alternative available with Sauteed Mushrooms


Ultimate Triple Butternut Squash Risotto with Fried Sage


Equipment and Ingredient List for this class linked here soon.

This menu contains the following common allergens: dairy, wheat, optional tree nuts If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.


If you’re new to 18 Reasons Online, please read this guide: How to Take an Online Class at 18 Reasons. Five calendar days before class, 18 Reasons may decide to cancel this class if not enough tickets are sold. We will notify registrants by email about cancellations.


Born in the Haight Ashbury neighborhood of San Francisco, Mike Weller grew up in suburbs of San Jose, where he discovered cooking as his first profession and lifetime passion. After wandering through typical teenage jobs at pizza joints and ice cream parlors, Mike’s first “restaurant” job was with Sambo’s Coffee Shops, slinging hash and cooking eggs for the bar rush and Sunday breakfast crowds.  He moved on to help open several restaurants, attend the California Culinary Academy, and study under European chefs with Michelin backgrounds. Later, Mike served as an executive chef for catering companies, wineries and country clubs.  When his son was born, Mike transitioned his career into teaching, returning to the CCA where he eventually became the Executive Chef and Director of Academics. Mike also returned to school for training in his new field, earning a Master’s Degree in Education. Having taught for Le Cordon Bleu North America in both online and brick and mortar schools, Mike is thrilled to return to teaching in a neighborhood-based community.  When he is not teaching he reaps the benefits of his backyard garden, kept in perfect order by his Master Gardener wife. 

Photo by Charles Deluvio on Unsplash